Black Cherry BBQ Glazed Gammon with Crispy Smashed Potatoes
- Prep Time: 25 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 25 minutes
- Yield: 6-8 servings
- Category: Mains
Description
A festive gammon glazed with sweet black cherry BBQ sauce, served with crispy smashed potatoes and a creamy mustard dressing.
Ingredients
Gammon
2 kg smoked gammon
1 onion, quartered
2 carrots, peeled and roughly chopped
2 celery stalks, roughly chopped
2 star anise pods
2 bay leaves
1 tsp (5 ml) black peppercorns
Black Cherry BBQ Glaze
1 C (250 ml) tinned black cherries, drained
½ C (125 ml) tomato sauce
¼ C (60 ml) brown sugar
2 Tbsp (30 ml) Worcestershire sauce
2 Tbsp (30 ml) apple cider vinegar
1 Tbsp (15 ml) Dijon mustard
1 tsp (5 ml) smoked paprika
Salt and freshly ground black pepper, to taste
Smashed Potatoes
800 g baby potatoes, unpeeled
2-3 Tbsp (30-45 ml) olive oil
Salt and freshly ground black pepper, to taste
Mustard-Mayo Dressing
½ C (125 ml) mayonnaise
½ C (125 ml) Greek yoghurt
1 Tbsp (15 ml) wholegrain mustard
1 Tbsp (15 ml) Dijon mustard
1 garlic clove, minced
1 Tbsp (15 ml) lemon juice
2 Tbsp (30 ml) chopped dill
To Serve
200 g fresh cherries, washed
2 Tbsp (30 ml) chopped chives
Instructions
Gammon
Place the gammon in a large pot with the onion, carrots, celery, star anise, bay leaves, and peppercorns. Cover with water, bring to a boil, then reduce to a gentle simmer for 2 hours. Drain and allow to cool slightly before peeling off the skin, leaving the fat cap intact.
Preheat the oven to 200 °C.
Black Cherry BBQ Glaze
Blitz the cherries together with the remaining glaze ingredients until smooth. Pour into a small saucepan and simmer for 8–10 minutes until thickened and glossy.
Gammon cont.
Score the fat on the gammon in a diamond pattern and place it on a roasting tray. Brush generously with the glaze and roast for about 20 minutes or until brown, basting occasionally, until caramelised and sticky.
Smashed Potatoes
Boil the potatoes in salted water until just tender. Drain and arrange them on a baking tray. Gently smash each one with the back of a spoon, drizzle with olive oil, season well, and roast for 25–30 minutes until crisp and golden.
Mustard-Mayo Dressing
Mix the mayonnaise, Greek yoghurt, both mustards, garlic, lemon juice, and dill in a bowl. Drizzle the dressing over the warm smashed potatoes just before serving.
To Serve
Slice the gammon and serve with the dressed smashed potatoes, finishing with fresh cherries and a sprinkling of chives.
